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Would you swap the turkey and stuffing for wild berries and salmon? Here’s how they do it in Finland

How did Nordic cooking become so fashionable? Even before the Dane René
Redzepi was crowned best chef in the world last year, there was a
groundswell of interest in the region’s cooking. Now a host of cafés, delis
and restaurants have sprung up to keep us in blueberry spelt pancakes,
smoked herring open sandwiches and lingonberry jam.

Miisa Mink, the Finnish co-owner of Nordic Bakery, which has two branches in
London and more in the pipeline (nordicbakery.com),
thinks that it is a reflection of our times. “People want uncomplicated food
cooked simply,” she says. “Food that is healthy and